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Kolsch #2
Second Attempt at a Kolsch. The first one was good but not similar to the style as I would have hoped. Used Hallertau and Hersbrucker this time and scrapped the vienna malt. Turned out much truer to the style and was a real winner.
| Brewer: | Andy | Email: | - | |||||
| Beer: | Kolsch #2 | Style: | Kölsch | |||||
| Type: | All grain | Size: | 23 liters | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.056 | FG: | 1.012 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | Picadilly Natural Spring Water | |||||||
| Grain: | 4kg German Pilsner 500g Wheat malt 500g German Munich 500g American crystal 10L |
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| Mash: | 75% efficiency | |||||||
| Single infusion mash at 68°C for 1 hour. Sparged with about 15L of 75°C Water. (Batch sparged) | ||||||||
| Boil: | minutes | SG 1.046 | 28 liters | |||||
| Added Irish moss with about 15mins to go. Add the Hallertau gradually over the final 15 mins (ie: 15, 10, 5mins etc) | ||||||||
| Hops: | 35g Hallertauer (4.0% AA, 60 min.) 15g Hallertauer (4.0% AA, 15 min.) 15g Hallertauer Hersbrucker (aroma) |
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| Yeast: | Wyeast 2565 - Kolsch. Starter of 1.040 for about 2 days shaking regularly. | |||||||
| Log: | Primary Ferment at 18°C for 2 weeks. Secondary at 18°C for 2 Weeks. Possibly add some more Hersbrucker in the secondary if you like them nice and hoppy. |
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| Carbonation: | 2.8 volumes | Cane Sugar: 166g for 23 liters @ 18°C | ||||||
| Bulk Prime and Bottle | ||||||||
| Tasting: | It's as close to a perfect beer as I have got so far. Lasted all of 4 days! | |||||||
Recipe posted 01/05/04.
